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Author Notes: This is a vegetarian version of my most favourite traditional Lithuanian dish called Balandeliai, originally made with minced meat and rice mix. It takes some time to prepare it, but the taste is worth every minute spent and every effort put. —Ausra de Araujo
- 1 Large white cabbage
- 4 cups Dried wild mushrooms, cooked
- 2 cloves of garlic
- 1 egg
- 2 cups brown rice, cooked
- 2 onions, peeled
- sea salt & pepper to season
- 5 carrots, grated
- 200 milliliters half half cream
- 1 teaspoon celery root powder
- 1 teaspoon freshly ground nutmeg
- 2 tablespoons Olive oil
- 1 teaspoon Dried dill
- Boil cabbage head till tender but not mushy. Drain the water. Let it cool for few minutes.
- Place boiled and drained mushrooms into a food processor along with the onion, garlic and egg. Chop until unique paste. Season.
- Remove cabbage leaves one by one trying not to let it break. Cut of the hard parts.
- Wrap one big spoon of mushroom paste into every cabbage leaf and pack safely.
- Heat the olive oil in the cast iron pot and add 1/2 of carrots once hot. Let them toast a little before starting to pack the pot with the cabbage wraps. Sprinkle with the rest of the carrots.
- Add 2 - 3 cups of water. Bring to boil, cover and leave it at a low heat for 1 hour.
- 10 min till the end, pour the cream and sprinkle with dill. Serve with boiled potatoes sprinkled with some more of dried dill. AMAZING!!!